One of my favorite Crumbl Cookies to date, this Crumbl Triple Chocolate Cookies recipe is a copycat of all the best parts of the original. Soft, chewy, tastes like a brownie, and packed with three types of chocolate. It's a chocoholic's dream cookie!
1egg + 1 egg yolk room temp (reserve the egg white for another use)
1cupall-purpose flour5 ounces
⅓cupwhite chocolate chips(plus extra to stud the cookies)
¼cupmilk chocolate chips
¼cupsemi-sweet chocolate chunks(or semi-sweet chips or dark chocolate chunks)
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Add the butter, cocoa powder, brown sugar, and granulated sugar to a large microwave-safe bowl and microwave in 20 second increments (stirring in-between with a fork) until the butter is totally melted. Use the fork (or a whisk) to stir thoroughly for another minute to so. This helps the sugars dissolve completely to avoid gritty cookies.
Add in oil and stir until combined.
Add in egg, egg yolk, and vanilla extract and stir until smooth and mixture transforms from a loose batter-like dough into one fudge-like mass (about 1 minute).
Switch to using a wooden spoon or a rubber spatula to mix the dough and add the flour, cornstarch, baking soda, and salt. Mix until smooth. NOTE: cookie dough WILL be oily. It's ok! It's very similar to brownies in that regard and will bake up just fine.
Add the three types of chocolate and fold in until combined. If the chocolate chips aren't incorporating well, don't sweat it. Just press leftovers into the tops of the cookies before baking.
Divide the dough into about 8 large cookies using a 1/3 cup cookie scoop. If you don't have a scoop, use a 1/3 cup measuring cup and then gently roll each cookie into a ball and slightly flatten before placing on the baking sheets.Stud the cookies with additional white chocolate chips before baking.
Place cookies on the baking trays about 3" apart and bake for 12-14 minutes until puffed, lightly crackled, and just set on the edges (not crispy!). The cookies will look underbaked in the centers which is what we want--don't overbake these! You can also watch the chocolate chips--pull the cookies before the white chocolate chips begin to turn golden brown. **If you aren't familiar with baking chocolate-base cookies (it can be hard to tell when they are ready), bake just one or two cookies on a tray first to figure out the exact timing you will need in your oven**
Allow to cool for five minutes on the baking trays and then transfer to cooling racks. They are delicious served warm!
Make the Cookies Smaller: To make smaller cookies, use a 3-tablespoon scoop to yield 15-16 smaller cookies. Only bake for 9-12 minutes, until the cookies are puffed and a little crackled on top. Edges will be set, but not crisp. It can be challenging to tell when chocolate cookies are done, so opt for "under-done" rather than "over-done". Cookies too dry? Chocolate cookies can dry out easily, so it's extra important to weigh ingredients and get accurate measurements. Overbaking or too much flour is often the culprit of dry cookies. If you don't have a kitchen scale, briefly whisk your flour then spoon it into a measuring cup and level off the top with a butter knife to measure.Storing the cookies: While these cookies could last for several days at room temperature, they will start to dry out. I suggest eating within 1-2 days OR freezing in freezer-safe packaging (thaw cookies individually as you are ready to eat).
Crumbl Triple Chocolate Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.